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Ingredients (4)

  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
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Nutritional Information
  • Calories796
  • Fat45.05g
  • Saturated fat28.29g
  • Trans fat0.93g
  • Carbs101.66g
  • Fiber
  • Sugar101.48g
  • Protein1.46g
  • Cholesterol142.57mg
  • Sodium436.96mg
  • Nutritional Analysis per serving (2 servings) Powered by

Store-bought caramel sauces are oftentimes very sweet and contain loads of stabilizers. This homemade version is quick to make and has a nice salty note. Caramel sauce is essential for sundae-lovers, but it can also be used in cheesecakes, in ice cream, or whisked into hot chocolate.

Game plan: This sauce will last up to 7 days covered and refrigerated.

See also our caramel frosting to add to baked treats.


  1. 1Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boil. Let boil until amber in color, about 3 minutes.
  2. 2Immediately add butter and stir to incorporate. Remove from heat, add cream and salt, and mix well. Serve immediately or let cool to room temperature, cover, and refrigerate.
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